Apple Cider Cake Recipe
- 3 1/2 cups flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ginger
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 4 eggs
- 1 (15 ounce) can solid pack pumpkin
- 1/2 cup apple cider
- 3 cups chopped MILKY WAY® Bars
- 5 tablespoons sweetened condensed milk
- Combine the flour, baking powder, cinnamon, ginger, baking soda and salt, and set aside.
- In a separate bowl, cream the butter with the sugar. Add the eggs, one at a time, and stir in the pumpkin puree. The mixture will be loose and wet.
- Using a low speed mixer, add the flour, one third at a time, blending well after each addition. Stir in the apple cider until smooth.
- Spoon half of the batter into a greased and floured bundt pan. Make a layer with 2 cups of the MILKY WAY(R) Bars. Cover it with the remaining batter.
- Bake in a preheated, 350 degree F oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack, and let cool completely.
- Gently loosen the sides of the cake from the pan, and invert it onto a cake plate. Unmold the cake from the pan, letting it carefully slip out.
- To make the drizzle, heat 1/2 cup of remaining MILKY WAY(R) Bars with condensed milk in microwave for about 20-30 seconds. Drizzle the sauce over the top of the cooled cake. Decorate the top with reserved chopped candy.
